Wild Rice and Turkey Casserole |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Great way to use up leftover turkey, really different casserole good enough for company. Fast and easy. Ingredients:
1 (6 ounce) package long grain and wild rice mix (such as uncle ben's®) |
2 1/4 cups water |
1 tablespoon butter (optional) |
3 cups cubed cooked turkey |
1 (10.75 ounce) can condensed cream of chicken soup |
1 cup chopped celery |
1 cup water |
1 (5 ounce) can sliced water chestnuts, drained |
1/4 cup onion, chopped |
3 tablespoons soy sauce |
2 tablespoons butter, melted, or as needed |
1 1/2 cups soft bread crumbs |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring 2 1/4 cups water, rice mix plus seasoning pack, and 1 tablespoon butter to a boil in a covered saucepan. Reduce heat to medium-low and simmer until rice is tender and water is absorbed, about 25 minutes.
3. Stir turkey, cream of chicken soup, celery, 1 cup water, water chestnuts, onion, and soy sauce into wild rice until well mixed. Transfer turkey mixture to a 3-quart baking dish. Pour 2 tablespoons melted butter over crumbs in a bowl, stirring to coat crumbs with butter. Sprinkle buttered bread crumbs over turkey mixture.
4. Bake in the preheated oven until bubbly and golden brown, about 30 minutes.
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